Lemon Chicken Rice Soup

There’s something downright magical about a bowl of lemon chicken rice soup. It’s like a hug from the inside, with a zesty citrus zing that just wakes you right up. Perfect for those grey days when you’re feeling a bit blah, or even on not-so-grey days when you just want something warm and satisfying. The marriage of savory chicken broth, tender rice, and that bright lemon flavor makes this soup a must-try. Trust me, once you dip your spoon in, you’re going to want to make it again and again.

My hubby is absolutely obsessed with this lemon chicken rice soup. And honestly, it’s no wonder. I remember one time when the soup decided to steal the spotlight at our cozy little weekend lunch. We were all wrapped in crocheted blankets my grandma made, and as soon as the aroma of the soup wafted through the kitchen, it was like a symphony in the air. Everyone dove in, and even the kids asked for seconds! It’s become such a beloved staple that we swear by for both planned and impromptu family meals.

How to Make It

Okay, so grab your favorite pot because we’re about to make something incredibly tasty. Start with a solid base, maybe a little onion and garlic sauté magic. Add in that chicken broth—honestly, homemade is the bomb but boxed works just fine. Throw in your rice and let it mingle with those broth bubbles. Squeeze in some of that lemon juice, but don’t be shy. Lemon is the star here! While you’re at it, toss in chunks of cooked chicken. Got leftovers? Even better. Season with all the love—salt, pepper, maybe some herbs if you’re feeling fancy. Let it simmer until the rice is nice and cozy with all the flavors. Taste test? Absolutely necessary. Then, serve it hot with fresh lemon slices perched on top for that little extra zing.

✔Ingredient Notes

– Lemon: The hero of this soup. Too much can make it zesty-overload but too little and it’s just chicken rice soup. Find your lemon-y balance!
– Chicken: I like shredding leftover roast chicken. Gives it a nice texture and saves time—win-win!
– Rice: White rice or jasmine is usual, but I’ve tried brown rice when I’m feeling health-conscious. Takes a bit longer to cook but holds up nicely!

✔Recipe Steps

1. Start by sautéing onion and garlic until fragrant.
2. Add in chicken broth and bring it to a boil.
3. Stir in rice, cover, and simmer until tender.
4. Add cooked chicken pieces into the pot.
5. Squeeze in lemon juice, season with salt and pepper.
6. Simmer everything together until flavors meld beautifully.

What to Serve It With

Goes oh-so-well with crusty bread or a side salad. Perfect for dunking, mopping up, and just generally enhancing the whole experience.

✔Tips & Mistakes

✔Storage Tips

Pop any leftovers in an airtight container and store in the fridge. Honestly, if you eat it cold, it’s still surprisingly good! Breakfast soup? Why not. Just gently reheat on the stove or microwave before diving back in.

✔Variations and Substitutions

Play around with the veggies—sometimes I toss in carrots or peas, or whatever’s distant in my crisper. Long-grain rice or even quinoa can sub in when you’re reaching the bottom of the pantry barrel. Don’t have lemon? A dash of white vinegar or apple cider can help in a pinch.

Frequently Asked Questions

Lemon Chicken Rice Soup

A bright and comforting Lemon Chicken Rice Soup perfect for chilly days or when you need a nourishing meal. Easy to prepare with fresh ingredients and a tangy lemon twist.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds boneless skinless chicken breasts
• ▢ 1 cup long grain white rice
• ▢ 3 cups chicken broth low sodium preferred
• ▢ 1.5 cups water
• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion, diced
• ▢ 3 cloves garlic, minced
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper
• ▢ 2 tablespoons fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
• Add minced garlic and cook for 1 minute until fragrant, stirring frequently.
• Add chicken breasts to the pot and pour in chicken broth and water. Bring to a boil, then reduce heat to simmer.
• Cover and simmer for 20 minutes or until chicken is cooked through.
• Remove chicken from the pot, shred it using two forks, and return shredded chicken to the pot.
• Add rice, dried thyme, salt, and pepper to the pot. Stir well and cook uncovered for 15 minutes or until rice is tender.
• Stir in fresh lemon juice and adjust seasoning if needed.
• Ladle soup into bowls and garnish with chopped fresh parsley before serving.

Notes

This soup is perfect for a light lunch or dinner and can be stored in the refrigerator for up to 3 days. Add extra lemon juice for a more pronounced citrus flavor.